tag:blogger.com,1999:blog-32520512177546969632024-03-13T11:09:29.866-07:00Our healing journey with GAPS______________________________________________________________________________
“The writer is fully aware that his message is not orthodox; but since our orthodox theories have not saved us we may have to readjust them to bring them into harmony with Nature’s laws. Nature must be obeyed, not orthodoxy.” - Weston A. Price; Nutrition and Physical Degeneration (1939).Anonymoushttp://www.blogger.com/profile/11606643710314131467noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-3252051217754696963.post-63454547348479529712012-12-11T02:21:00.000-08:002012-12-11T02:22:38.480-08:00Intro made easyJust a quick note to let you know that Ive found this terrific blog that outlines the stages of GAPS Intro in a really easy to follow format. <br />
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Im not keen to re-invent the wheel by trying to summerise it here, Im just supplying the link. <br />
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Enjoy!<br />
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<a href="http://theliberatedkitchenpdx.com/basics/its-so-easy-gaps-intro-stage-1/">http://theliberatedkitchenpdx.com/basics/its-so-easy-gaps-intro-stage-1/</a>Anonymoushttp://www.blogger.com/profile/11606643710314131467noreply@blogger.com0tag:blogger.com,1999:blog-3252051217754696963.post-21253173657814164992012-10-04T18:55:00.001-07:002012-10-04T18:55:40.894-07:00Camel MilkIve just read a post on <a href="http://roosclues.blogspot.com.au/">http://roosclues.blogspot.com.au</a> about Camel milk and am really excited about giving this a try. <br />
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It would seem that Camel milk is not just a dairy subsitute, it is also reported to have "healing properties, including healing allergies, reducing inflammation, regulating the immune system to decrease auto-immune problems, and increasing the immune system's ability to fight pathogens" <br />
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So Im off to try and source some Camel milk in Adelaide. Ill let you know how I go.<br />
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..... Now if I could just get some <u>raw</u> Camel milk that would be even better.... I wonder if the Cow share dairy I am a part of would consider getting a camel? <br />
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Anyway here is the link for the Camel milk post, with a big thanks to Roo's mum for posting it. It is full of amazing info and a huge list of links. Enjoy: <a href="http://roosclues.blogspot.com.au/search/label/Camel%20Milk">http://roosclues.blogspot.com.au/search/label/Camel%20Milk</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3252051217754696963.post-84228195737611461192012-10-04T18:46:00.000-07:002012-10-04T18:47:01.077-07:00Return to HealthIm back.... <br />
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Its been two years since I posted about GAPS and in that time I have finished up homeschooling my boys, tried my hand at working in the corporate world and have come back to my healing roots, to start up my own business in body work. <br />
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Im getting started in my own private practice with a focus on Anxiety Disorder, Fatigue, Pain disorders, and all things GAPS related. Im also working on Mindfulness training at the moment and hope to be offering classes on that soon. <br />
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I have started another blog called <a href="http://returntohealthsa.com/">ReturnToHealthSA.com</a> which will focus on these issues. This blog will continue to post updates about GAPS and healing knowlege that I acquire as I work on my own health and the health of others. <br />
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I just wanted to give you all a heads up..... now onto my post about Camel Milk!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3252051217754696963.post-40407802570994067912010-04-29T05:11:00.000-07:002010-04-29T05:12:28.951-07:00Sunflower seed meal/flour muffinsTonight I decided to try a variation to the almond meal muffins I make all the time.<br />
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I went to the bulk food store yesterday and instead of just loading up my cart I noticed the prices as I selected each product (we are a bit skint at the moment). I noticed that almond meal was $20 per kilo - ouch! <br />
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I also noticed that sunflower seeds were only $5.95 and I wondered if I could make my muffins using seed meal instead. <br />
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So tonight I whizzed up some seeds in the food processor. They came out rather grainy and so I grabbed the coffee grinder and ground them up some more. (This process took a long time as my grinder only holds about 4 teaspoons of seed at a time and I needed 2 cupfuls!).<br />
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I was really unsure how these would turn out and I hate wasting ingredients on food that I end up throwing out, so I was feeling very nervous. <br />
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I followed the recipe in the same manner that I use when making with almonds and then slipped the muffins into the oven<br />
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when it was time to pull them out they looked delicious. <br />
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Alas when I tasted one I was slightly disappointed with the flavour. They are definitely not as good as the almond meal but they will still be eaten so at least they wont be wasted. <br />
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So my little money saving plan didn't really work. I will need to find other avenues to curb our spending.Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-3252051217754696963.post-28461555861651823992010-03-03T15:38:00.000-08:002010-03-03T15:38:40.454-08:00Myths of VegetarianismI recently came across this fantastic article that addresses some of the Myths of Vegetarianism. As an conscientious omnivore I find the political and moral high ground that Vegetarians take, to be offensive. Obviously not all vegetarians suggest that their way is the only way, but many do. How many other eating groups have political lobbying platforms and religion-like zealousness in their desire to convert others to their eating habits? <br />
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I find that in talking to my vegetarian friends they are swift to play the "environmental" card to support their lifestyle and try and convince me to do like wise. This article helps to debunk that myth and others. Enjoy.<br />
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<a href="http://www.westonaprice.org/Myths-of-Vegetarianism.html">http://www.westonaprice.org/Myths-of-Vegetarianism.html</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3252051217754696963.post-18009283804679847652010-03-01T20:33:00.000-08:002010-03-01T20:33:02.388-08:00WowWhat a week. Last Tuesday I had my first NMT session and Thursday I started on the Amino Acids from the "Mood Cure" book. I also decided to start having a regular enema. <br />
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The results of this have been amazing. The coating on my tongue is almost completely gone. This is something that I have struggled with (allong with the related sore throat), for over 2 years. I have had a lot more energy this week and have felt quite a bit more centred, however Im still <u>very</u> forgetful and am finding that frustrating. <br />
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I have applied for a part time job, and while this usually sends me into a spin of anxiety, I have felt very positive and calm about the decision. <br />
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Ive been really sticking to the diet for the first time in over a year, which is amazing. In the past I have really be struggled with sugar cravings/bingeing/cheating etc. but in the past month when I have cheated I get straight back on the program instead of descending into a bingeing attack of self pity, and in the last week I havent cheated once!<br />
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I have had a headache on and off but that may be die off so Im not too worried. <br />
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So I dont know if it is the Aminos or the NMT or the enema's or all of them together, but something is working. For the first time in years I feel hopeful about the future. Im also a little scared that its all going to come crashing down and prove to me that I was wrong to be hopeful that I could be well - but Im not paying attention to that fear. Just witnessing it and letting it go. <br />
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I have my next NMT session this afternoon, so I will keep you posted. <br />
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Full health here I come!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3252051217754696963.post-69599816865478879232010-02-22T17:33:00.000-08:002010-02-22T17:33:25.588-08:00I'll try anythingI have seen terrific improvements since I started the GAPS diet, and when I cheat I have terrible relapses of my symptoms, so I know the diet is working. However I am aware that I need more than just this diet to get me to full health. <br />
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I have been going crazy lately (David can attest to this). I am coming slowly off my anti-depressants and finding I am constantly irritable and irrational. Im tired and depressed and having trouble dragging myself around to do the jobs that I need to do. So I have started looking into other things to help. <br />
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I am currently reading about 6 different books on various therapies and healing tools, including, a book on Acceptance Commitment Therapy, another on Vedantic Meditation, and another on using Amino Acids to correct my mood imbalances. I am also seeing a psychologist and a "Nuero Modulation Technique" Practitioner. (Do I sound desperate!)<br />
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The problem is not that I have to come off my drugs. The main problem is that I have to keep working while I do it and Im pertified that Im going to go tropo at work. So Im trying anything and everything so that I can keep my head above water during the transition. If I was just at home with the kids I could simply explain that I am coming off my meds and there will be a withdrawal phase where I am loopy and they would be very understanding about it all. Im not sure my boss would be as sympathetic. <br />
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I have my first appointment for the NMT this afternoon and while I feel a little sceptical I am still hopeful that it will help re-program some of my internal negative messages. What I really wanted to write about in this post is the Mood Cure book I am reading, by Julia Ross. <br />
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A member of the gaps group put me onto it and while I havent tried and tested the books suggestions yet, they sound amazing. The book suggests that because our modern diet is so deficient in certain vitamins, minerals and amino acids, our bodies cant produce enough of the mood stabilizing chemicals (like seratonin) it needs to run the brain in the way it did when our great parndparents ate wholesome foods. So through supplementation of these vitamins, minerals and amino acids along with a healthy diet we can correct this problem. <br />
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Obviously I have the diet and mineral supplements down pat with the GAPS diet, so Im off to get my amino acids today and give it a go! The book has some very exciting success stories and I will keep you posted on how I go.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3252051217754696963.post-40072320511658810782010-01-06T17:45:00.000-08:002010-01-06T17:53:45.578-08:00Cooking as a soul craftI stumbled accross this blog entry by Foodrenegade today and it is so beautifu I just had to share it.<br /><br />Beautifully written it expresses the reasons behind why I spend hours in my kitchen and garden and chook yard to nourish my family. Why I choose to toil over food instead of grabbing convenience foods from the freezer and pantry. (Not that my pantry or freezer contain any but you know what Im and referring to).<br /><br />And I love the concept that what I am doing is right in so many ways beyond good nutrition – character building, and according to the laws of nature instead of some man made law that is enforced over nature.<br /><br />This article made my day. I hope you enjoy it too.<br /><br /><u><span style="color:#0000ff;"><a href="http://www.foodrenegade.com/real-food-is-soul-food/">http://www.foodrenegade.com/real-food-is-soul-food/</a></span></u><a href="http://www.foodrenegade.com/real-food-is-soul-food/#comment-9505"></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3252051217754696963.post-11388854946837707482010-01-06T16:50:00.000-08:002010-01-06T17:17:24.353-08:00Cravings cured with lots of fatI recently went to see my homeopath about the crazy cravings I have been having. I was finding it so hard to stick to the diet and really needed some support. She made a few suggestions that I thought I would share.<br /><br />She mentioned that if I <span id="SPELLING_ERROR_0" class="blsp-spelling-error">wasnt</span> getting any sugars in my diet is natural for my body to crave them and the I should go back to including a small amount of fruit in my diet. She also suggested that I only eat fruit and veges that are in season and proposed that the reactions I was having to fruit may have been because they were artificially ripened out of season.<br /><br />These two suggestions made sense to me and seemed a more natural way of eating too. She also suggested that honey might be causing me problems with the sore throats I am getting and that I should still avoid that but introduce some whole nuts.<br /><br />Well I implemented all those ideas and was still craving sweet food, so I made some almond meal muffins with honey (I figured it was the lesser of two evils). Well of course that stopped the cravings but made me <span id="SPELLING_ERROR_1" class="blsp-spelling-error">nauseus</span>.<br /><br />Then, today I was reading some emails from the GAPS group and somebody had posted that they were having this same problem eating cycle with their child. The following email was from a wonderful person explaining that it is probably a yeast craving and then a light bulb went off in my head.<br /><br />I had read in the past that yeasty cravings can be <span id="SPELLING_ERROR_2" class="blsp-spelling-error">combatted</span> by eating lots of good fats. The funny thing is that I have used this strategy in the past and I know that it works. I have fallen off the good fats wagon and then forgotten that it existed! <br /><br />So today I am back to adding lots of fat to my diet. Am I worried about weight gain? No, I tend to find that the extra fat actually helps me loose weight as long as I am not also eating loads of sugary, high <span id="SPELLING_ERROR_3" class="blsp-spelling-error">carb</span> food. (IE: high fat never helped me before GAPS, but then again it <span id="SPELLING_ERROR_4" class="blsp-spelling-error">wasnt</span> good fat, so maybe that is why!)<br /><br /><br />Basically the theory is that fats are converted into glucose, in the body, for energy . Carbohydrates and starches are too hard for the GAPS sensitive body to break down and so they ferment in the gut and create nasty chemical reactions with the brain, that then cause all kinds of nasty side effects <span id="SPELLING_ERROR_5" class="blsp-spelling-error">thoughout</span> the body.<br /><br />But fats are simple for the body to breakdown and so they <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">don't</span> create that some toxic <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">cocktail</span> in the gut.<br /><br />So by eating lots of fats your body gets the energy food it needs and therefore does not get the "sugar lows" that cause cravings. That is my understanding of the science.<br /><br />I find if I eat a teaspoon of coconut oil at every meal, along with all the fats in the foods <span id="SPELLING_ERROR_8" class="blsp-spelling-corrected">I'm</span> eating then it curbs those cravings and helps satisfy my hunger.<br /><br />So what types of fats am I eating?<br /><br />Animal fats, cold pressed vegetable oils like olive oil, fatty meat and oily veges, butter, ghee, coconut oil.<br /><br />How am I eating all this fat?<br /><br />I add avocado and olive oil dressing to any salads I eat. When I fry foods I pour the fat over the food when it is on the plate. I pour the fatty juices from a roasting pan into my soups or over my roasted foods, I add butter to all fruit that I eat as fat makes it easier to digest, <span id="SPELLING_ERROR_9" class="blsp-spelling-error">eg</span>: if I have a peach I cut it in half and top each half with 1 Table spoon of butter, I fry bananas (cut in half <span id="SPELLING_ERROR_10" class="blsp-spelling-corrected">lengthwise</span>) on low heat in coconut oil and at the end I add butter to pan to melt it and then pour the whole thing into a bowl to eat.<br /><br />I cant tolerate dairy yet but when I do, yogurt made with cream will also be on my list.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3252051217754696963.post-65191572854705321502010-01-06T16:49:00.000-08:002010-01-06T16:50:06.291-08:00Probiotic Value of YogurtI recently read a terrific article called "The Great Yogurt (and Kefir) Conspiracy" - It basically states that if yogurt is prepared according to process outlined in the Specific Carbohydrate Diet, which calls for a 24 hour ferment, then the yogurt will contain billions of bacteria and there is not need for a probiotic supplement.<br /><br />I found this article fascinating and it spurred me on to make the yogurt for my kids (Im still dairy free at present).<br /><br />Here is the link to the full article. <a href="http://healingcrow.com/ferfun/conspiracy/conspiracy.html">http://healingcrow.com/ferfun/conspiracy/conspiracy.html</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3252051217754696963.post-28155816530500867722010-01-05T20:04:00.000-08:002010-01-05T20:19:21.722-08:00Lamb MadrasThis is a favourite of our - you do have to be organised in advance to make it. Sometimes I makea double batch and freeze half.<br /><br /><br />500g lamb cut into cubes<br />3/4 t turmeric<br />1 T coriander seeds<br />1 t cumin seed<br />5 dried chillies<br />6 curry leaves<br />5 cloves garlic chopped<br />2.5cm ginger chopped<br />1/2 t fennel seeds<br />1/2 T tamarind puree<br />4 T ghee<br />2 large onions sliced<br />300ml coconut milk<br />4cm piece of cinnamon stick<br />3 cardamom pods<br /><ul><li>Rub the lamb with turmeric.</li><li>Dry fry the coriander seeds until aromatic - remove</li><li>Repeat with cumin seeds and then chillies</li><li>Grind them all into a powder using a mortar and pestle</li><li>Add curry leaves garlic and ginger and grind to a paste </li><li>Dry fry the fennel seeds until they start to pop. </li><li>Dissolve the tamarind in 1/4 cup hot water</li><li>Fry the onions in fat until soft </li><li>Add chilli paste and cook for 2 mins</li><li>Add meat and toss well with paste</li><li>add 1 cup coconut milk and 1/8 cup water </li><li>Bring to the boil then lower heat and simmer for 10 mins </li><li>When liquid has reduced add remaining coconut milk, cinnamon stick cardamom pods, and fennel seeds.</li><li>Season with salt and pepper to taste. </li><li>Cover and cook over low heat for 1 hour until meat is tender, stirring occasionally. </li><li>When meat is tender add tamarind puree and check seasoning. </li><li>Oil should have separated from the meat. </li></ul><p>Serve with stir fry veges or 'cauliflower rice'</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3252051217754696963.post-13269232191083435252010-01-05T03:04:00.001-08:002010-01-05T19:46:58.385-08:00the Ultimate latkeI got the original recipe for these latke's from the <a href="http://www.pecanbread.com/new/recipes/ultimatezucchinilatke.html">"Pecan bread"</a> website - Im too lazy to make it the way Jodi does so here is my revised version. These really are so very delicious and my potato loving son barely notices the difference between these latke's and the potato ones I used to make (I have to peel the zucchini's for his - any bits of green and he wont eat it). I also use more spring onion that the original recipe calls for as we love onion and you can never have too much in a latke!<br /><br />I also like to add various herbs and garlic sometimes depending on my mood. Try making them plain first as they are really very good that way, and if your family likes them you could try basil, thyme, oregano the next time.<br /><br />I hope you enjoy these simple but delicious creations<br /><br /><u>The Ultimate Latke</u><br /><br />3 cups shredded zucchini<br />1/2 a large cauliflower<br />5-8 chopped spring onions (white and light green parts) or 1 small white onion<br />2 whole eggs<br />salt and pepper to taste<br />Lard or coconut oil<br /><br />Shred the zucchini on the course grater <br /><br />Place the Zucchini in a tea towel and twist. Wring out as much water as you can. (I line my tea towel with paper towel so that any little pieces of zucchini that get left on the paper can be put in the bin - rather than trying to pick every piece off the tea towel )<br /><br />Chop up the cauliflower and then whiz it a food processor for a few seconds until it becomes like small grains of rice<br /><br />Fry the chopped onions on low heat, in a bit of lard or coconut oil, until caramelized,<br /><br />Combine the zuchinni, cauliflower, and onions together in a bowl and add the two eggs.<br /><br />Mix with a fork to get everything evenly distributed.<br /><br />Add salt and pepper to taste.<br /><br />I like to use quite a lot of fat to cook these in so they are nice and crispy. So melt 2 Tablespoons of fat in a cast iron fry pan and when hot, add a heaping tsp. of the mixture<br /><br />Flatten it out a little with the back of the spoon/fork.<br /><br />Turn when browned to your liking.<br /><br />These can be made ahead of time and reheated uncovered in a 250F degree oven.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3252051217754696963.post-80106025744963101472009-12-22T01:44:00.000-08:002010-01-05T03:05:56.885-08:00GAPS LasagneWe have family over for the Christmas season, and I have been busy in the kitchen making all kinds of non-GAPS treats, that I have been (sometimes) successfully resisting.<br /><br />Tonight I made lasagne but I didnt want to miss out so I made the following GAPS version for hubby and I to share. It is a tweaked version on a recipe I found on the net. Unfortunately I didnt keep the link to give credit - but I have altered the recipe enough to make it my own.<br /><br />Enjoy this dish it is absolutely delicious.<br /><br />LASAGNE<br /><br />2 - 3 Zuchini<br />1 T lard or coconut oil<br />1 Large onion<br />1 large beef steak - cut into thin strips<br />One large pinch of basil, oregano, thyme<br />1 large handful of pecan or walnuts<br />1/4 cauliflower diced<br />1-2 cups tomato puree<br />2 pinches salt<br />pepper to taste<br /><br />Melt a little fat into a lasagne dish and grease bottom.<br />Slice the zuchini lengthwise and lay a few slices in the lasagne dish to cover bottom.<br /><br /><br />Fry the onion in the lard on low heat<br />Add the beef strips and stew in the fat for a few minutes<br />Add herbs and and tomato pure<br />Cover pot and simmer 10 mins<br />Add cauliflower and nuts simmer a few minutes<br /><br />Pour a little tomato mix over the zucchini slices<br />add another layer of zucchini before pouring some more tomato mix over that too.<br /><br />If you can tolerate cheese then add some grated cheese between each layer too.<br /><br />top off with some chopped parsley and grated cheese. ( I dont tolerate very much dairy but I could have the cheese on top without any problems).<br /><br />Bake for 30 -60 mins at 180 degrees celcius. (my oven is super fast and our lasagne was ready in 30 mins. I also dont like my zucchini overly soft. The original recipe called for 60 minutes so you can adapt as needed).Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3252051217754696963.post-7642908093620634622009-12-01T22:09:00.000-08:002010-01-05T03:06:10.335-08:00Turkey "Rissotto"Gosh I have been so slack with adding the recipes that I promised. Ive been so busy with my new job that the blog has been severely neglected.<br /><br />So here is our current favourite meal, "Turkey Hash". It is suprisingly delicious. We call it "rissotto" as it is a good substitute when you are feeling like rice. We recently had a boy staying over at our house and I served this up and just said it was rissotto. Said boy ate 3 bowls full, even though his mother swears he never eats vegetables!<br /><br /><br />I found this one on the grainfree foodies blog - here is the link: <a href="http://grainfreefoodie.blogspot.com/2009/06/turkey-hash.html">http://grainfreefoodie.blogspot.com/2009/06/turkey-hash.html</a><br /><br /><a href="http://grainfreefoodie.blogspot.com/2009/06/turkey-hash.html">Turkey Hash</a><br /><a href="http://4.bp.blogspot.com/__PLY38YZZrc/SjRL-0820hI/AAAAAAAAABs/iABJ3wcys7c/s1600-h/turkey+hash+2.JPG"></a><br />Ingredients<br />3-4 Tbsp. butter<br />1 large onion, chopped<br />2 large carrots, peeled and chopped<br />1 large stalk of celery, chopped<br />1 tsp. dried sage, rubbed<br />1 tsp. dried rosemary, crushed<br />1 tsp. dried thyme, rubbed<br />1 head of cauliflower, cored and finely chopped (I use a food processor.)<br />1 -2 cups cooked chopped turkey meat<br />Turkey or chicken broth as needed to keep from sticking<br />Salt and pepper to taste<br /><u></u><br /><u>My Tweak</u>: We also add capsicum, broccoli, bok choy, and lots of garlic<br /><br />Method<br /><br />In a large frying pan or wok, cook onion, carrots, and celery in the butter until they are starting to soften. Add dried herbs, rubbing to release flavor. Stir. Add cauliflower, turkey and some broth to keep from sticking. Continue cooking and stirring until cauliflower is cooked through and the veggies begin to caramelize. Season with salt and pepper to taste.<br /><br /><u>My Tweak</u>: We use a rolled boneless turkey leg that we get from the butcher and slow roast it the night before.<br /><br />Enjoy.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3252051217754696963.post-60609344022977018432009-12-01T22:03:00.000-08:002010-01-05T20:03:38.605-08:00How to Render FatHere is my suggestions for rendering fat, although there are some variations on this and you could check the web for others.<br /><br />I usually buy 2 kilos at a time of port back fat or beef suet. Some butchers sell “grated” suet, it is more expensive but it comes in little granule that you can add direct to your cooking. I prefer to do the rendering myself and save the money.<br /><br />I like to put the fat in the oven in a large/deep baking tray and cover it with another baking tray to stop it spattering everywhere. I cook it at about 150 Celesius for about 40 – 60 mins. Basically just keep checking it and when there is a nice pool of fat at the bottom of the pan you can pour it off into some jars. Then stick it back in the oven to cook some more and you will usually end up with another pool of fat that you can pour off. This process can be continued several times but the fat at the end starts to become a little browner and I like my lard/tallow to be white.<br /><br />The jars you use need to made of nice thick glass with wide necks. Any mayonnaise or pickles jars will do the trick. I tried using some glass jars that I had bought at a discount store and they broke when I poured the hot fat in. The sides where obviously too thin.<br /><br />You also need to sterilize the jars before putting the fat in, and it is a good idea to put the fat into a warm jar anyway, so the way I sterilize them is to just lay them on their sides, (without lids) in the oven for a few minutes before I am ready to pour the fat. They get hot really quickly so when you pull them out use an oven mitt.<br /><br />I just place them in the sink on a couple of paper towels and then pour the fat in. The paper towels catch any drips.<br /><br />Leave them on the bench for several hours until cooled and then refrigerate the lard (from pork) and the tallow (from Beef) can be left in a cool place – although I do put mine in the fridge.<br /><br />Now is the fun part the cleaning up. I usually get fat on everything. LOL. Dump out the big grizzly lump of fat that is left, into the bin. Then wipe out the fat tray using a paper towel. I then also use my enjo grease mitt to get the last of the grease off and then was with soapy water.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3252051217754696963.post-4533613051342899062009-11-18T04:06:00.001-08:002009-11-18T04:20:08.316-08:00No more sore throatA few weeks ago I got really sick of being sick all the time and decided to scour the web for a cure to the sore throat I have had for the past 2 years.<br /><br />This has probably been the most annoying symptom I have had, as unlike all the other body issues I have, it has not responded to the diet.<br /><br />So while searching for a solution I stumbled across the following suggestion for teeth brushing:<br /><br />Equal quantities of salt and bicarb soda, mixed with hydrogen peroxide 3%.<br /><br />I started brushing my teeth with it several times a day. Any time that I noticed my throat was sore again, I brushed my tongue, teeth and then gargle the mixture. It really foams up when it comes in contact with the bacteria in my mouth, which is very satisfying at the times when I feel really gross and my breath really smells - it makes a wonderful visual and sensory show of killing all those bugs.<br /><br />In my desperation, I also decided to tweak a few more things in my diet to see if that would help. I cut out all nuts, legumes, and fruit, as I read that others have found this helpful.<br /><br />The diet changes and the new dental <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">hygiene</span> routine really did the trick. For the first time in years I have been free of a sore throat - for days on end!! (And now weeks on end).<br /><br />I have tried adding back the fruit, but it brings back the sore throat within minutes!! Weird but true.<br /><br />The same happens with nuts but it takes longer.<br /><br />Ive cut back the brushing to just twice a day as I <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">don't</span> need the extra oral cleanse now that my sore throat is gone.<br /><br />My diet does seem very restricted without all those extra yummy foods, and Im eating a LOT of eggs as snacks. But it has been soooo worth the change.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3252051217754696963.post-70096182014786117932009-10-20T04:30:00.000-07:002009-10-20T04:34:08.377-07:00Herbal Insect repellantThis recipe is from <a href="http://www.bulkherbstore.com/VFT">http://www.bulkherbstore.com/VFT</a> I had to add it to my blog as it looks so interesting and the testimonials sound great. I <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">haven't</span> had a chance to make it yet but with summer coming on I will <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">definitely</span> be giving it a go.<br /><br />Recipe<br /><br />2 tablespoons <a href="http://www.bulkherbstore.com/Rosemary-Leaf-Whole?id=NTfaswDs">Rosemary</a><br />2 tablespoons <a href="http://www.bulkherbstore.com/Sage-Leaf-Cut?id=NTfaswDs">Sage</a><br />2 tablespoons <a href="http://www.bulkherbstore.com/Lavender-Flowers-Powder?id=NTfaswDs">Lavender</a><br />2 tablespoons <a href="http://www.bulkherbstore.com/Wormwood-Herb-Cut?id=NTfaswDs">Wormwood</a><br />2 tablespoons <a href="http://www.bulkherbstore.com/Peppermint-Leaf-Cut?id=NTfaswDs">Peppermint</a><br />2 tablespoons fresh, chopped garlic<br />2 quarts of apple cider vinegar<br /><br /><br />Directions<br /><br />Combine 12 tablespoons of the premixed herbs and 2 quarts of vinegar in a sealed glass jar, and steep in a cool, dark place for 2 weeks or so, shaking daily. Then, strain out the used herbs, and retain the herbal liquid mixture.<br /><br />Add several cloves of crushed garlic, and close lid. Let soak for three days, and strain out the garlic fiber and discard.<br /><br />This liquid tincture needs to be stored in a cool place, like the refrigerator. It can be preserved for a very long period of time by canning. To do so, fill canning jars with boiling liquid tincture to within one-half inch of top. Cap with rubber seal canning lid, tighten ring, and turn hot jar upside down; leave it undisturbed until it cools to room temperature. This will cause the jar to seal.<br /><br />Don’t forget to date and label it.<br /><br />This is for external use ONLY. DO NOT use it internally. DO NOT use on broken skin.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3252051217754696963.post-2601405286727004312009-10-12T04:48:00.001-07:002009-10-12T05:34:49.163-07:00CheatingThis last few weeks have been up and down for me. I haven't really "cheated" on the diet. I am still GAPS legal, but I have been eating foods that are just too advanced for my gut at this stage.<br /><br />The frustrating thing is that I was going so well and seeing some definite strides forward, but I was struggling with the intro diet during the course that I did several weeks ago and so I allowed myself some fruit each day, and a GAPS legal bread that contains a small amount of honey.<br /><br />I didn't see a reaction straight away, which was wonderful, but now several of my old symptoms are back and worst of all, I am finding it very hard to go back to the intro diet again. Each day I wake up and promise myself that I will stay away from the GAPS muffins that I make for my son, and that I wont eat any fruit, but each day I end up CRAVING something else to eat. Its not really hunger as I often grab an egg or another bowl of soup when I am hankering for something, but often I am still left with a desire for something more "filling". At least that is the word that seems to go with the feeling I have. Im assuming that in the past I have felt that craving for carbs and assumed it was actually hunger. Im realising it is not, but am still finding it hard to resist the desire to fill the gap with carbs.<br /><br />My current symptoms are: sore throat, fatigue and eczema. This is still a lot less symptoms than I have had in the past, which I am grateful for, but it is time to move forward and put a stop to these too.<br /><br />Ive been ruminating on how I face the craving monster and I have come up with a few strategies.<br /><br />1. I need to address the sore throat and it just so happens that there have been some terrific suggestions on the yahoo group about that this week. (Ill post them at the bottom of the page).<br /><br />2. I need to find a low carb filler that allows me to transition back to the diet I was on before my course. I thought I would try the "carrot cake bread" that I make for the kids, minus the honey. My kids call it carrot cake bread because it does taste a bit like carrot cake. However, it is meant to the a bread substitute. It does contain nut butter, so I will experiment with some pecan butter and see how I go. (I will include the recipe in the next blog entry).<br /><br />3. I will try adding a couple of electrolyte drinks per day, as the lemon juice might help quench the carb cravings. (Electrolyte drink is just a glass filtered water with half teaspoon salt and juice of half a lemon)<br /><br />4. I have started adding a teaspoon of coconut oil before each meal to help keep my bowels moving, and I am also hoping that this will help the cravings<br /><br />5. I need something more for lunch than just soup. I have made extra dinner tonight so I will have that for lunch along with the soup.<br /><br />6. I need to do some more research on intro recipes. Ill post what I find.<br /><br />Here are the Sore throat cures:<br /><ul><li>Chew and swallow a clove of garlic. It is not pleasant but works wonderfully to get rid of a sore throat. It would help the thrush too. Followed with cup of strong mint tea to freshen the mouth. </li><li>Gargle with warm water with some cayenne pepper and sea salt. I do them separately, but you can put them together. <br />I make the cayenne as hot as I can stand it. It is also known as an antifungal so should be good for thrush as well. </li><li>Rub oil of oregano (small amount) or essential oils on the outside of your neck/throat. </li></ul><p> </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3252051217754696963.post-67856121797099146462009-10-11T04:02:00.000-07:002009-10-11T04:04:23.013-07:00Autism and GAPS linkHere is a terrific link that I found explaining some of the diets that are commonly used for healing Autism - Gaps being one of them.<br /><br /><a href="http://mindd.org/serendipity/uploads/pdf/AlburyWheelrightHandout.pdf">http://mindd.org/serendipity/uploads/pdf/AlburyWheelrightHandout.pdf</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3252051217754696963.post-65337003027700805562009-10-07T17:00:00.000-07:002009-10-07T17:17:18.988-07:00PizzaThis is an adaptation of <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">Baden's</span> <a href="http://gapsguide.com/2008/12/11/a-week-of-winter-dinners/">"Sunflower Carrot <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Pizzazz</span>"</a><br /><br />I made this dish recently and it was <span id="SPELLING_ERROR_2" class="blsp-spelling-error">soooo</span> delicious I intend to add it to my regular menu. I <span id="SPELLING_ERROR_3" class="blsp-spelling-error">didnt</span> start out with the intention of making pizza. I just wanted to cut the cost of our meat bill and so I had been looking for some vegetarian options and stumbled on <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">Baden's</span> recipe. As I was making it it <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">occurred</span> to me that it needed a little something so I added cheese to the top and then when I served it up with dinner, we all agreed that it tasted a little like pizza even without the tomato paste base.<br /><br /><br />1 cup ground sunflower seeds (soaked and then dehydrated before grinding in coffee grinder)<br />2 very large carrots grated<br />1 very large beetroot grated<br />1 large onion finely diced<br />Basil and oregano<br />Salt to taste<br />egg (optional) I <span id="SPELLING_ERROR_6" class="blsp-spelling-error">didn</span>’t use one and it still held together fairly well<br />Coconut oil (optional)<br />Your choice of veges and cheese for the top<br /><br /><ul><li>Put all ingredients except veges and cheese into food processor and make into a paste</li><li><span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">Grease</span> a glass <span id="SPELLING_ERROR_8" class="blsp-spelling-corrected">lasagna</span> dish and spread paste in the base</li><li>Bake at 140 C for 20 <span id="SPELLING_ERROR_9" class="blsp-spelling-error">mins</span><br /></li></ul><p>For the topping I <span id="SPELLING_ERROR_10" class="blsp-spelling-error">didn</span>’t bother with the tomato paste but you could if you like that. I just layered slices of broccoli and zucchini on the base along with some thyme and basil and then topped with a very sparse covering of grated cheese. Of course you can use any topping but broccoli is my all time favourite on pizza so it was a must for us. I also don’t like to have too many toppings, but add as many as you like</p><ul><li>Put the whole thing back in the oven and Bake until cheese is brown (<span id="SPELLING_ERROR_11" class="blsp-spelling-error">dont</span> forget to turn the oven up a little for the second bake)</li></ul><p>This was even better the next day with salad</p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3252051217754696963.post-23328236928209821632009-10-06T05:02:00.000-07:002009-10-06T05:14:59.214-07:00Aloo ki tikkiThis is an a GAPS rendition of the Indian dish called Aloo ki tikki. Usually made with potato I have modified the recipe to be made with pumpkin and carrot as well as swapping the besan flour for sunflower seeds.<br /><br />These little vegetarian patties are to die for. Such a treat for me and a great break from the monotony of meat.<br /><br />300g carrot <br />200g pumpkin<br />1 T fat<br />2 green chillies finely chopped<br />1/2 large onion finely chopped<br />2 cm piece of ginger, grated<br />1 t turmeric<br />1 t cumin<br />1 t coriander<br />1/2 t garam masala<br />2 T sunflower seeds pre-soaked and dehydrated, then milled in coffee grinder.<br />1 T lemon juice<br />Salt<br />Fat for frying<br /><br />Steam or boil carrot and pumpkin<br />Drain and mash<br />Saute Onion, chilli and ginger in 1 T fat for 2 mins<br />Add spices and saute until fragrant<br />Mix in with the mashed vegetables and add lemon juice and salt to taste.<br />Stir in the sunflower seed flour, adding more if a firmer patty is preferred<br />Make little patties and fry in 2mm of fat.<br /><br />These didnt hold together very well, so I intend to add an egg next time to improve this. Despite this the rissoles where absolutely delicious and there were no left overs for lunch the next day, much to my disappointment.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3252051217754696963.post-65684890301963566142009-09-30T06:15:00.000-07:002010-01-05T19:55:47.982-08:00Salmon PattiesIve decided to give the <a onclick="javascript:pageTracker._trackPageview('/outgoing/kellythekitchenkop.com/2009/09/real-food-wednesday-93009.html');" href="http://kellythekitchenkop.com/2009/09/real-food-wednesday-93009.html" target="_blank">Real Food Wednesdays</a> a try on my blog. I love reading all the blog entries on this group so I thought I would join in. Lets hope this works!<br /><br />I thought I would share what we had for dinner tonight. It is an old favourite that I cut out of a magazine years ago. Apparently it is a recipe that Candice Bergen contributed to a charity cookbook called: Star Palate, Celebrity Cookbook for a Cure<br /><br />I love this recipe because it is soooo simple AND it is gaps friendly.<br /><br />I left out the ricotta tonight as we are dairy free at the moment, but in the past I have favoured Goats Feta over ricotta in this recipe.<br /><br />Enjoy<br /><br /><u>Salmon Burgers</u><br /><br />675g Salmon fillets<br />5 large green onions (we use spring onions)<br />2 tsp fresh chopped dill<br />3 tsp lemon juice<br />1 ½ Tblsp ricotta<br />2 egg yolks (use the whites to make almond crescents - will post recipe next week)<br />¾ tsp salt<br />¼ tsp freshly ground black pepper<br />Fat for cooking<br /><br />Pulse salmon in food processor until finely chopped but not puree<br />Combine with all other ingredience except fat<br />Form small patties with hands.<br />Heat fat in cast iron pan<br />Cook patties over medium/high heat until crisp and golden on each side.<br /><br />Serve with salad greens, tomato, avacado and sauerkraut.<br /><br /><br />This post is part of <a onclick="javascript:pageTracker._trackPageview('/outgoing/kellythekitchenkop.com/2009/09/real-food-wednesday-93009.html');" href="http://kellythekitchenkop.com/2009/09/real-food-wednesday-93009.html" target="_blank">Real Food Wednesdays</a> hosted by Kelly the Kitchen Kop!<br /><a onclick="javascript:pageTracker._trackPageview('/downloads/wp-content/uploads/2009/07/kk-rfw-thumb1.jpg');" href="http://www.smallfootprintfamily.com/wp-content/uploads/2009/07/kk-rfw-thumb1.jpg"></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3252051217754696963.post-79035530961927215182009-09-26T01:09:00.001-07:002009-09-30T05:52:36.170-07:00Teeth troublesI have had trouble with receeding gums for about a year. I have found that being on GAPS has helped but not completely overcome this problem.<br /><br />Recently there was some discussion on the GAPS list about this topic and the following was suggested.<br /><br /><br />"Pastured raw butter, Green Pastures fermented cod liver oil, xylitol mints, rinse with water after every meal, oil pulling, non toxic toothpaste or toothsoap for brushing. Also eating raw liver and apply raw bone marrow topically. These are the things I've found are most helpful for remineralizing and keeping teeth healthy. "<br /><br />Here is the explanation that was posted for "<u>Oil Pulling</u>":<br /><br />Take 1tablespoon of olive oil, and rinse for 5minutes, in between the front-teeth especially.Then spit out, and rinse your mouth with baking soda + water.<br /><br />Do not do it longer than 5mins, otherwise the toxins begin to leach back in to your blood vessels, gums and teeth.<br /><br />Do this on waking in the morning, before breakfast, and before/after bushing your teeth. I do this, after a shower, I take 1 tablespoon and rinse for 4minutes.<br /><br />You can do it as many times as you want, 3-4times is recommended for tonsillitis, and toxicity crisis.<br /><br />Listen to your body/subconscious your know how much is enough, plus the colour of the oil changes to a milky white, its full of toxins, so rinse with baking soda to take any remnants out from the mouth/in between teeth/gum.<br /><br />When the colour change is not as deep, then you have done enough, you can do it 3-4times, 1tables of oil, 4minute rinse, spit out, baking soda rinse, 1 tablespoon oil... etc.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3252051217754696963.post-72414358277538912942009-09-20T06:04:00.000-07:002010-01-05T19:56:14.977-08:00Raw Nut Granola<p>Makes approx 10 cups<br /><br />- 1 apple chopped<br />- 1 ½ cup date paste (I just use some dates soaked in a little boiling water and then whiz in the food processor until a paste is formed)<br />- ½ cup honey<br />- 2 T lemon juice<br />- 1 T vanilla extract (optional)<br />- 1 t cinnamon<br />- ½ t salt<br />- ½ cup sunflower seeds soaked 2 hours or more<br />- 2 cups almonds soaked 4 hours or more<br />- 3 cups pecans soaked 2 hours or more<br />- 1 cup pumpkin seed soaked 2 hours or more<br />- 1 cup dried cranberries or currants or sultanas<br /><br />1. In a food processor whiz apple, date paste, honey, lemon juice, vanilla, cinnamon, salt and ½ of sunflower seeds to make paste<br />2. Transfer to a bowl<br />3. Add to the food processor, remaining sunflower seeds, almonds, pecans, pumpkin seeds (don’t bother rinsing bowl). Coarsely chop in a few quick pulses<br />4. Add to bowl with dried fruit<br />5. Mix well<br />6. Spread onto baking paper and place in dehydrator at 115 F for 8 hours.<br />7. Flip the granola over and peel away the paper<br />8. Dehydrate another 12 hours until crunchy.<br />9. Break into pieces and once cooled store in the fridge in glass containers. </p><p>Note: T = Tablespoon, t = teaspoon</p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3252051217754696963.post-84426445541609690652009-09-13T04:08:00.000-07:002010-01-05T19:56:32.324-08:00Balinese Spiced DuckThis is one of my all-time favourite recipes and I wanted to share it with you all as it is so simple and a delight to the taste buds. I got this one off the web - one of the recipe sites, not sure which one.<br /><br /><u>Ingredients</u><br /><br />8 duck portions<br />50g dessicated coconut<br />3/4 cup coconut milk<br />Deep fried onions and salad leaves (I caramelize our onions and we serve the Duck with Steamed or Stir-fried veges).<br /><br /><u>For the spice paste</u><br /><u></u><br />6 shallots (I use 12 spring onions)<br />2 cloves garlic sliced<br />2.5 cm fresh ginger root pealed and sliced<br />1 cm galangal peeled and sliced<br />1/2 tsp ground turmeric<br />1-2 red chillies seeded and sliced<br />4 macadamias or 8 almonds<br />1 tsp coriander seeds dry fried<br /><br /><u>Method</u><br /><br /><ul><li>Whiz the ingredients for paste in a food processor until a paste forms. </li><li>Rub over the duck pieces and marinate for 3-4 hours or over night (I often skip the marinating as I forget!)</li><li>Preheat oven to 140 C. </li><li>Shake off the paste and mix the coconut milk into it</li><li>Place duck pieces into a glass baking dish and pour over the sauce </li><li>Cover and cook for 1 hour (longer if you are using legs and wings - I use breasts with skin on and 1 hour is plenty)</li><li>Dry fry the dessicated coconut until crisp and brown</li><li>Remove cover from duck </li><li>Turn the oven up to 190 C and cook 20-30 mins brown and crispy. I usually leave it longer than this</li><li>Sprinkle desiccated coconut over meat </li><li>Serve with caramelized onion and stirfry veges and drizzle with </li></ul>I often add a tsp of salt and a tablespoon of honey to the sauce at the end to boost its flavour!Unknownnoreply@blogger.com0